#1  
Old 05-22-2012, 03:47 PM
Serf
 
Join Date: Mar 2012
Location: portland,or
Posts: 13
Default Getting Close to 1st Pizza

Hello from the wet again Washington Coast. I will post our build pics as soon as my techno son helps. I would appreciate anyones help on cooking tools, wood vs metal peels, handle length, infared thermometer model etc.
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  #2  
Old 05-23-2012, 03:30 PM
Lburou's Avatar
Il Pizzaiolo
 
Join Date: Dec 2010
Location: DFW area, USA
Posts: 1,116
Thumbs up Re: Getting Close to 1st Pizza

We use a 16" perforated aluminum peel to scoop the pizza from the preparation area and put it in the oven, an eight inch turning peel and a wire brush to sweep the oven floor clean after moving the fire to the side. I do have an old fireplace poker that comes in handy while manipulating the fire.

I bought a dozen 12" pizza pans and a few 16" pans that come in handy whatever is cooking in the kitchen. I got an 18" piaea pan that we cook various things in, including a big turkey on occasion. A cast iron dutch oven cooks a roast real well too. HTH
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Lee B.
DFW area, Texas, USA

If you are thinking about building a brick oven, my advice is
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Last edited by Lburou; 05-23-2012 at 04:36 PM.
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Old 05-23-2012, 03:44 PM
Serf
 
Join Date: Mar 2012
Location: portland,or
Posts: 13
Default Re: Getting Close to 1st Pizza

Thanks, do you use gloves or are your tools long handled?
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Old 05-23-2012, 04:35 PM
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Il Pizzaiolo
 
Join Date: Dec 2010
Location: DFW area, USA
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Thumbs up Re: Getting Close to 1st Pizza

I have a long glove that is seldom used.
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Lee B.
DFW area, Texas, USA

If you are thinking about building a brick oven, my advice is
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Our One Meter Pompeii Oven album is
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An album showing our Thermal Breaks is
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I try to learn from my mistakes, and from yours when you give me a heads up.
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